Smoked Salmon and Cream Cheese Roll-Ups

Soften 16 ounces of cream cheese by leaving it at room temperature for 15 minutes.

While the cream cheese softens, julienne 1 large cucumber into thin strips, finely dice 1/2 medium red onion, and chop 1/4 cup fresh dill.

Zest 1 lemon and then juice both lemons, setting aside separately.

In a medium bowl, combine the softened cream cheese, lemon zest, 3 tablespoons of lemon juice, 1 teaspoon of black pepper, and 1 tablespoon of everything bagel seasoning. Mix until smooth and well incorporated.

Slice 3 medium avocados, mash in a separate bowl, and season with a pinch of salt and 1 tablespoon of lemon juice to prevent browning.

Lay out 15 large butter lettuce leaves on a clean work surface.

Spread about 1.5 tablespoons of the cream cheese mixture onto each lettuce leaf, leaving a small border around the edges.

Layer approximately 1.5 tablespoons of mashed avocado on top of the cream cheese.

Divide 1.5 pounds of smoked salmon evenly among the lettuce leaves, placing a slice on top of the avocado layer.

Sprinkle each with cucumber strips, diced red onion, capers, and fresh dill.

Drizzle 2 tablespoons of olive oil evenly across all prepared leaves.

Sprinkle the remaining 1 tablespoon of everything bagel seasoning over the roll-ups.

Carefully roll each lettuce leaf from one end to the other, tucking in the sides as you go to create a secure wrap.

Secure each roll-up with a toothpick if needed.

Arrange on a serving platter and serve immediately, or refrigerate for up to 2 hours before serving.